HARISSA SALMON WITH A HERBY BROCCOLI & SPINACH RICE

Preheat the oven to 200°C fan bake. Cook the rice as per the packet instructions. 

Whisk all of the marinade ingredients together in a bowl.  Place the salmon into a lined baking dish. Spoon the marinade over the salmon. Bake for 12 minutes or until cooked to your liking (time will vary depending on the thickness of the fillets)  

Chop the broccoli into florets. Prepare a large pot of boiling salted water. Blanch the broccoli for 1 minute. Using a sieve remove the broccoli from the pot and pour straight into a bowl of ice water. 

Place the baby spinach into the boiling water for 20 seconds. Tip out into a sieve and run under cold water. Squeeze the excess water from the spinach. 
Drain the broccoli well, then chop the florets into tiny pieces. When the rice is cooked fold through the butter and a good pinch of salt.

Pour the rice into a large bowl. Add the broccoli, spinach, spring onions, and dill, giving it a good stir so everything is combined. 

Divide into four bowls and place the salmon on top. Spooning the cooking juices over the salmon.  Serve with a big dollop of yoghurt and some extra herbs. 

*If you don’t have dill then substitute for 1 cup of coriander

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

BROCCOLI

Delicious and nutrient dense. We grow and handpick ours at optimum maturity to lock in all the good stuff.

• wb_sunny Available All Year Round
• grass Gisborne, Pukekohe & Chertsey
• check Source of Dietary fibre
• check Good Source of Vitamin C
• check Source of Vitamin B6, Folate, Potassium

• 4 fillets of salmon 

Salmon Marinade:

• 2 tbsp harissa paste
• 4 tbsp lemon juice
• 3 tbsp honey
• 3 garlic cloves – minced

Herby Broccoli & Spinach Rice

• 1 LeaderBrand Broccoli 
• 1x 120g bag of LeaderBrand Baby Spinach 
• 1 cup white rice
• 50g butter 
• ¼ cup fresh chopped dill 
• 2 spring onions – thinly sliced 
• Serve with a dollop of Greek yoghurt and extra herbs